Friday, August 31, 2012

This treat was amazing! Especially for those times when you need a dessert fix quick! I just whipped it up one night when feeling adventurous (and lazy). No recipe just a spontaneous creation that turned out to be a MEGA win!

You must excuse the poor lighting and rather minimal plating effort ;) I quickly documented it one night before it was almost instantaneously devoured.

I had a few Oreos laying around and just a smidgen of Ben & Jerry's Phish Food Frozen Yogurt (this is my fav flavour and I actually prefer the fro-yo over the ice cream variety - it's more gooey and delicious in my opinion) so I popped an Oreo in the bottom of a ramekin, scooped the fro-yo on top, hand-crushed the Oreos for the top, and popped it in the freezer to chill everything down. I had a fantastic dessert on my hands that was prepared in mere minutes!! And it was gone in mere seconds!!!

The way that the Oreo combines with the fro-yo, this entire treat tastes like the best part of a Dairy Queen cake - the fudge ripple! Mmmm Mmm good!

Wednesday, August 15, 2012

It feels so good to finally be done with my summer classes! My first day off and would you look at that, it's a Wonderful Wednesday! It truly is wonderful!! ;)

Here are a few more wonderful things:

This dress from here - great style, cute cut-outs, and loving the 90's inspired pattern!

Speaking of the 90's... this tumblr is probably my favourite! Just scrolling through the pages to come across something long-forgotten or realizing that awesome TV show or item of clothing wasn't just a wonderful dream, well it's just priceless.

1/3 cup brown sugar (if I make these again, I would use a lot more sugar - probably 3/4 cup)

1/2 tsp salt

1/3 cup canola oil

1 3/4 cup almond milk

Preheat oven to 180°C/355°F. Grease and/or line an 8x8 baking dish. In a large bowl mix together flour, cocoa, baking powder, sugar and salt. Add in oil and milk and stir until combined. Pour brownie batter into baking dish and bake for 25-35 minutes or until cooked through and a skewer inserted removes clean.

Eat within 1-2 days - best stored in the fridge in an airtight container.

Sunday, August 5, 2012

Summer is the perfect season for light, refreshing sides and salads. Parsley is the perfect ingredient for when you want something bright and fresh to eat. This quinoa tabbouleh features fresh parsley perfectly. This is a fast, fresh, and delicious side for summer!

Quinoa Tabbouleh

Ingredients

2 cups quinoa

2 cups chopped fresh parsley

1 1/3cups chopped tomatoes

3/4cup chopped cucumber

1/3cup raisins

1/3cup EVOO

1/4cup finely chopped red onion

3 tablespoons chopped fresh mint

3 tablespoons fresh lemon juice

2 teaspoons salt

1/4teaspoon hot sauce

Directions

Prepare couscous according to package directions and let cool. Stir in remaining ingredients.

About Kitchen Grrrls.

Caitlin & Riley. We're sisters who love to cook, bake, and eat. We share vegan recipes and restaurant reviews, so that you too can enjoy the vegan life! All photos are all ours unless credited otherwise.

The name Kitchen Grrrls is inspired by Riot Grrrl, feminism and all things DIY, particularly cooking and baking. Just in case you were wondering.